Dynamic catering professional with extensive leadership experience in managing large culinary teams and operations. Adept at menu development, cost control, and ensuring top-quality food service under pressure.
Proven ability to lead and motivate culinary teams to achieve high standards and operational excellence.
Skilled in quickly identifying challenges and implementing effective solutions under pressure.
Experienced in managing kitchen workflows, cost controls, and quality assurance for large-scale food service.
Proficient in menu development, recipe standardization, and food preparation in diverse culinary settings.
Icebolethu Catering
Lead a brigade of 15 chefs for high-volume events and functions.. Plan menus, production schedules, and service timelines to ensure on-time, quality delivery.. Control food costs and wastage through portioning, prep lists, and stock rotation (FIFO).. Train and supervise staff on safety, hygiene, and plating standards.
Modifho Fela Caterers
Managed daily canteen production for large headcounts in a mining environment.. Implemented prep systems and par levels to reduce waste and speed service.. Maintained compliance with health & safety and HACCP principles; supported audits.. Coached junior cooks on knife skills, batch cooking, and consistency.
Cheeky’s Street Bar
Led pre-opening: kitchen layout, equipment sourcing, supplier setup, and recipe costing.. Built street-food menu from concept to launch; standardized recipes and plate specs.. Hired, trained, and rostered kitchen team; established cleaning schedules and service flow.. Balanced quality and GP targets during first-year operations.
National Senior Certificate
Professional Cookery
I strongly believe that it's teamwork, communication, and reliability as making sure that we work together as much as possible and making sure that whoever needs help gets help, working together and communicating when one has struggles, and teamwork and being reliable and taking accountability when you cannot do something, you ask for help. When you see a team member is struggling, you help them. That is all there is. And being accountable for making mistakes. If you make a mistake, you explain that you made a mistake. You struggled with this and this and that. I think that is what makes a dream team. Important part of...
I think I would take it up to myself to find out who was in charge of cleaning that bus and maybe try and understand the struggles that they were having into cleaning the bus and if they need help, but I'd assist if I can find the person who was responsible for that, I'd make it my duty to clean it as clean as spotless as possible, making sure that it's in the standard which would make the customers feel comfortable and safe in it. But then I would do my best to even ask our superiors if maybe we do, instead of one person or two people making cleaning one bus, and find out if they have such a struggle.
As a chef, I, as a qualified chef, I have learned and know more about the safety, about health and safety measures. I was at my previous job, I was actually stationed in a place where there is high traffic, and I'd make sure that the place is spotless and sanitized as much as possible, cleaned as much as possible for the safety of the people, so that people don't, they don't step on slippery uh floors or wet floors where they could, they could be in harm's way. So that has um gave me a great review with my previous um employers since that I used to do well in, in safety and cleaning and making sure that there is no germs and I sanitize a lot and clean as soon as there is less traffic, making sure that other customers when they arrive, they find the place as spotless as possible. So I think I have advantage because I have a certificate in health and safety. I know how to, how to keep a place clean and safe for other people, making sure that each and every time there is I do check as many times as possible, making sure that the next person does not experience um dirtiness from the other customer and doesn't cause them any harm. I think those, those were the things that I would do and kept doing all the time to make sure that I maintained high
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I am a qualified chef, so I know everything and anything about health and safety. I know about cleaning. I know about the importance of cleanliness and hygiene and keeping things as other things out of people's harm. And I think being qualified as a chef taught me the importance of cleanliness.
